This has been quite a week for Retired Introvert. Who would have thought a simple TV show would generate so much activity and primarily, for one of my posts/recipes.
A week ago, Erin French was the guest on Ina Garten’s show “Be My Guest”. If you aren’t familiar with Erin, she’s the owner of a restaurant called The Lost Kitchen. I wrote about her and her restaurant a year ago after we discovered her show on the Magnolia Network and bought her cookbook. And I just happened to share the same recipe she made on the show!! So, if you missed it or just forgot about it, check it out here. A lot of people have shown interest, that’s for sure!!
I’ve gained a whole new group of followers and I thought it made sense to share a recipe since many of them came here because of a recipe. Sadly, it’s not one of Erin’s, but I promise I’ll share one in the near future. We’ve identified a few more in her cookbook to try!
This recipe is a healthy one. I know, who wants healthy? But I promise it’s also quite good. Since discovering it, we’ve made it several times.
The zucchini is meant to be a pasta substitute, so the original recipe tells you to spiral slice it. We don’t have the tool to do that, so I just chopped the zucchini into strips. It was actually very good and the zucchini didn’t get mushy.
Another time, we bought frozen spiralized zucchini. I probably should have thawed it first, because it became quite watery and mushy. We didn’t like it. So, we’re back to just cutting up the zucchini.
You can cut back on the crushed red pepper flakes, but I wouldn’t suggest it. Oftentimes, a healthy recipe can be bland. The spice is what makes this so delicious. And it doesn’t taste like something healthy!!
It’s very quick, too, with just a few ingredients that also cook fast. Cutting up the zucchini is the biggest chore you’ll have.
So all my existing and new followers, let me know what you think.
Spicy Tomato Shrimp with Zucchini
Healthy yet tasty shrimp recipe. Just the right amount of spice.
- 4 t. olive oil
- 2 clove garlic, minced
- 2 zucchini spiral sliced or chopped
- 1 can Italian diced tomatoes
- 16 oz. shrimp cooked, pealed, deveined, tails off
- 1/2 t. crushed red pepper flakes
- 2 T. fresh basil, chopped
Add olive oil and garlic to a medium sized skillet and cook over medium-high heat.
Saute the garlic until lightly brown.
Add zucchini and cook for 2-3 minutes or until zucchini is slightly soft.
Stir in the diced tomatoes and shrimp.
Sprinkle fresh basil and crushed red pepper over the mixture and simmer for an additional 5 minutes or until basil is wilted and heated thoroughly.
Note: I tried using frozen spiralized zucchini and we didn’t like it. Maybe because I didn’t thaw it out first, it became very watery and mushy. We like to just chop the zucchini because we don’t have a spiralizer.